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French Fisherman's Stew

ingredients

serves 6
3 tbsp olive oil
3 onions, chopped
3 cloves of garlic, crushed, peeled and chopped
2 red chillies, halved, deseeded and chopped
a pinch of saffron
sea salt
freshly ground black pepper
2 x 410g tins chopped tomatoes
1 tbsp tomato puree
300 ml white wine
600 g new potatoes
500 g mixed, cleaned shellfish: mussels, prawns,
scallops or clams
1 kg fish fillets: try any combination of red mullet, John Dory, halibut, bream, bass, haddock, tuna, swordfish and/or marlin
a large bunch of flat-leaf parsley, finely chopped

method

1. Heat the olive oil in a large pan. Add the onions, garlic, chilli, saffron and seasoning and soften over a gentle heat for 10 minutes. Add the chopped tomatoes, puree and white wine. Bring to the boil and simmer for 5 minutes to reduce some of the liquid.

2. Add the potatoes and simmer gently for 15 minutes.

3. Add the cleaned shellfish and then carefully lay the fish fillets on top. Cover with a lid and simmer for a further 10 minutes.

4. Just before serving, add lots of chopped parsley. Serve in large open soup bowls, with plenty of finger bowls at the table.

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